Sister Song's fish soup 宋嫂鱼羹
Sister Song's fish soup is featured among the local specialties of Hangzhou and Zhejiang.

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A thickened fish soup associated with Hangzhou's traditional cuisine. Order it as part of a shared meal and check the kitchen's ingredients if ham or other additions matter to you.
How it is made
Cooked fish is flaked or shredded into broth with fine accompaniments, then the soup is lightly thickened. Egg, ham, bamboo shoots and vinegar may appear in different versions.
Flavour & texture
The texture is silky, with soft fish and small contrasting shreds. A little acidity can brighten the rich savory base.
Local roots & traditions
Song Sao fish soup is a traditional Hangzhou restaurant dish with a well-known cultural name.
How to order Sister Song's fish soup
Ask about the added meat and fish species, and order a shared bowl rather than assuming it is a simple clear soup.
More dishes to compare
Explore related local specialties and compare their names, preparation notes and ordering guidance.
West Lake fish in vinegar sauce 西湖醋鱼 →
Freshwater fish is gently poached and covered with a thickened vinegar-and-sugar sauce. Kitchens differ in the fish used and in how sharply they balance the sweet and sour elements. The fish should remain tender beneath a glossy, assertive sauce. It has no fried crust, so the flesh and sauce provide the main contrast.
Xiushui fish skin 秀水鱼皮 →
Prepared fish skin is cut into serving pieces and dressed or otherwise finished according to the restaurant. A cool seasoned plate emphasizes the skin's texture, while hot versions change its softness. The appeal is a springy, slightly gelatinous bite rather than the flaky flesh of a fish fillet. Savory, sour or aromatic dressing supplies most of the flavor.
Questions before you order
What name should I show when ordering?
Show 宋嫂鱼羹 for Sister Song's fish soup. Ask about the added meat and fish species, and order a shared bowl rather than assuming it is a simple clear soup.
Sources & reading
Recipes and servings vary between kitchens.
